Air Fryer Cinnamon Sugar Donuts with Biscuit Dough

Air Fryer Cinnamon Sugar Donuts

What I like about this air fryer method is how quickly biscuit dough turns golden, but I rely on the visual cue more than the clock here. If the donuts are crowded or the air fryer is not preheated, the outside can brown unevenly while the centers still need a little more time.

This version keeps things simple with canned biscuits, melted butter, and cinnamon sugar, so you can have warm donuts in minutes without yeast or deep frying. The cut-out centers turn into donut holes, and there’s an optional quick chocolate glaze if you want a richer finish.

Ingredients for Air Fryer Cinnamon Sugar Donuts

• 1 can refrigerated biscuit dough, 8 biscuits, such as jumbo biscuits (about 16.3 ounces/460g)
• 1/2 cup granulated sugar (100g)
• 1 to 1 1/2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted (about 55g)
• 1 to 2 teaspoons neutral high-heat oil, such as avocado or canola, for lightly brushing or misting the basket

Optional chocolate glaze

• 1/2 cup semisweet chocolate chips
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract
• Small pinch kosher salt, optional

Jumbo 8-count biscuits give the most donut-like thickness. If you use smaller biscuits, start checking closer to 4 minutes because they cook faster.

How to Make Cinnamon Sugar Donuts in the Air Fryer

1. Preheat the air fryer: Preheat to 350°F (175°C) for 3 to 5 minutes. This helps the dough set and brown more evenly right away.
2. Mix the cinnamon sugar: In a shallow bowl, stir together the sugar and cinnamon until evenly combined. Keep it nearby so you can coat the donuts while they are still warm.
3. Cut out the centers: Separate the biscuits and use a small 1-inch round cutter or a bottle cap to cut out the centers. Save the centers for donut holes. Neat cuts help the dough cook more evenly.
4. Oil the basket lightly: Brush or mist the basket with a thin layer of oil. Do not drench it. If your air fryer manual warns against aerosol propellant sprays, use a refillable mister or pastry brush instead.
5. Air fry the donuts: Arrange the biscuit rings in a single layer with space around each one. Cook in batches if needed. Air fry at 350°F (175°C) for 5 to 7 minutes, flipping halfway at about 3 minutes. Start checking at 5 minutes. The donuts should be deep golden brown on both sides, feel light when lifted with tongs, and show no visible raw dough along the cut edges.
6. Cook the donut holes: Arrange the centers in a single layer and air fry at 350°F (175°C) for 3 to 4 minutes, shaking or turning once at 2 minutes. They brown faster than the full donuts, so check early.
7. Butter and coat: While the donuts and holes are still warm, brush or quickly dip them in melted butter, then toss in the cinnamon sugar. Use enough butter for the coating to stick, but not so much that the sugar turns patchy or heavy.
8. Make the optional glaze: If using, combine the chocolate chips, 1 tablespoon butter, and corn syrup in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth. Stir in the vanilla and salt, if using. Dip or drizzle over the donuts.
9. Serve warm: Let the glaze settle briefly if using, then serve while the donuts are still slightly warm for the best texture.

Air Fryer Time and Temperature for Biscuit Donuts

For this recipe, 350°F (175°C) is the sweet spot. It gives the biscuit dough enough time to cook through before the outside gets too dark.

Plan on about 5 to 7 minutes for the donut rings and 3 to 4 minutes for the holes, with a flip or shake partway through. Air fryer models vary, so I’d still go by color and the cut edge of the dough more than one exact minute mark.

How to Keep Biscuit Donuts from Turning Doughy

This is where the texture can go wrong. Do not crowd the basket, and flip the donuts halfway so both sides get direct heat.

If you are using especially thick jumbo biscuits, I find it helps to lower the temperature slightly to 330 to 340°F and add 1 to 2 more minutes as needed. Check the cut edge rather than trusting the clock alone. If it still looks raw, keep cooking in 1-minute increments.

Basket Air Fryer vs. Oven-Style Air Fryer

Basket air fryers usually brown these quickly, so start checking around the 5-minute mark. Oven-style models can brown the tops faster, especially on upper trays, so rotate trays if needed and check a little earlier than you think.

In either style, spacing matters more than trying to fit everything in at once.

Air Fryer Donut Variations

Donut holes only

If you want the fastest version, cook only the cut-out centers. Air fry them at 350°F (175°C) for 3 to 4 minutes, shaking once at 2 minutes, then coat with butter and cinnamon sugar while warm.

3-ingredient version

For the simplest batch, use biscuit dough, melted butter, and cinnamon sugar. Skip the chocolate glaze and coat the donuts as soon as they come out so the sugar sticks well.

How to Store and Reheat Air Fryer Cinnamon Sugar Donuts

These are best the day they are made, when the outside is still lightly crisp and the centers are soft. Store leftovers in an airtight container at room temperature for up to 1 day.

The cinnamon sugar will soften as they sit. If you used the chocolate glaze, it is best added just before serving.

To reheat, warm the donuts in the air fryer at 320°F (160°C) for 2 to 3 minutes. If needed, brush lightly with a little more melted butter and add another sprinkle of cinnamon sugar after reheating.

For longer storage, freeze uncoated cooked donuts for up to 1 month, then thaw, reheat, and coat before serving.

Nutrition

Approximate nutrition, based on the main recipe without the optional chocolate glaze.

• Serving size: 1 donut plus 1 donut hole, based on 8 servings
• Calories: about 280
• Protein: about 4g
• Fat: about 12g
• Carbohydrates: about 39g

Approximate per 100g: 360 calories, 5g protein, 15g fat, 50g carbohydrates.